Entrées
Pesto Turkey Tortellini Soup
4-6
Serving Size
10
mins.
Prep Time
30
mins.
Total Time
Ingredients
9 oz.
cheese tortellini
2 tbsp.
olive oil
1 cup(s)
sliced carrots
1 cup(s)
chopped celery
½ cup(s)
chopped onion
6 cup(s)
chicken stock
4 oz.
fresh baby spinach
½ cup(s)
basil pesto
Lemon wedges for serving
Grated Parmesan cheese for serving
Directions
- 1. Cook the cheese tortellini in boiling salted water as per package directions. Drain and set aside until ready to serve.
- 2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery and onion, and sauté for 5 minutes or until the vegetables are slightly soft.
- 3. Add in the chicken stock and simmer for 15 to 20 minutes until vegetables are cooked through.
- 4. Remove the pot from the heat. Add the spinach and the pesto, stirring until spinach wilts.
- 5. To serve, divide tortellini among the bowls. Spoon the soup over the tortellini, squeeze in a wedge of lime, and top with grated Parmesan cheese.
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